Preparation method of constant-temperature cave pottery jar fermented thick broad-bean sauce

Abstract

The preparation method comprises the following steps: selecting a natural cave of which the temperature is stabilized at 12 DEG C and the humidity is 70% throughout the year, carrying out sealing treatment, and installing temperature and humidity monitoring equipment; selecting an undamaged pottery jar, sterilizing at high temperature, and airing for later use; the method comprises the following steps: soaking broad beans, peeling, cooking until the broad beans are cooked and soft, mincing chilies, and uniformly mixing with Chinese prickly ash, garlic cloves and edible salt in proportion; the natural constant-temperature cave is used as a fermentation environment, additional temperature control equipment is not needed, energy conservation and environmental protection are achieved, natural fermentation of microorganisms is promoted and unique flavor is formed by combining the ventilation characteristic of the ceramic jar, and green low-carbon production is achieved by scientifically regulating and controlling the temperature and the humidity of the cave to ensure that the fermentation process is stable, the product quality is consistent and natural resources are fully utilized; carbon dioxide emission is reduced by 80%, the pottery jar can be repeatedly used for more than 50 times, packaging waste is reduced, no waste water or waste gas is discharged in the production process, and environment friendliness is achieved.

Description

Technical Field

[0001] The invention relates to the technical field of fermentation of broad bean paste, in particular to a method for preparing broad bean paste fermented in a constant-temperature cave pottery jar. Background Art

[0002] Doubanjiang (fermented broad bean paste) is a fermented, reddish-brown seasoning. Its main ingredients are broad beans, supplemented by chili peppers, sesame oil, and salt. To adapt to consumer preferences, sesame oil, soybean oil, monosodium glutamate, and chili peppers have been added to the production process, expanding the variety of doubanjiang and making it a popular favorite.

[0003] There are many methods for making bean paste, such as the preparation method of bean paste proposed in Chinese patent 202311523562.X, which uses ultrafine grinding technology combined with microbial fermentation technology to enhance the pigment dissolution efficiency and fermentation aroma; the wheat raw materials are treated with superheated steam to reduce the number of miscellaneous bacteria in the raw materials, increase the enzyme activity of the koji, and effectively improve the koji making and fermentation quality; the solid and liquid of the sauce mash are separated, and the sweet bean liquid is first inoculated with yeast for fermentation culture, and then returned to the original pool for enhanced fermentation to ensure fermentation uniformity.

[0004] However, the traditional fermentation process of bean paste mainly relies on sun exposure or artificial temperature control, which has the following problems:

[0005] 1. The sun exposure and night dew method is limited by climate and seasons, and the product quality is unstable;

[0006] 2. Artificial temperature-controlled fermentation consumes a lot of energy and is difficult to simulate the natural fermentation environment, resulting in a single flavor.

[0007] In the prior art, there is no report on the preparation of bean paste by combining constant temperature cave with pottery jar fermentation, so a preparation method of bean paste by constant temperature cave pottery jar fermentation is proposed. Summary of the Invention

[0008] In response to the shortcomings of the existing technology, the present invention provides a preparation method of fermented bean paste in a constant-temperature cave pottery jar. By utilizing the stable temperature and humidity environment of the natural constant-temperature cave and the breathable properties of the pottery jar, low-cost, high-quality bean paste production is achieved.

[0009] To achieve the above object, the present invention provides the following technical solution: a method for preparing fermented broad bean paste in a constant temperature cave pottery jar, comprising the following steps:

[0010] Step 1: Cave selection and processing

[0011] Select a natural cave with a stable temperature of 12-20°C and a humidity of 70-95% all year round, seal it, and install temperature and humidity monitoring equipment;

[0012] Step 2: Prepare the Ceramic Jar

[0013] Choose undamaged ceramic jars, sterilize them at high temperature and dry them for later use;

[0014] Step 3: Prepare the ingredients for bean paste

[0015] Soak, peel, and steam broad beans until soft. Chop chili peppers and mix them evenly with Sichuan peppercorns, garlic cloves, and salt in appropriate proportions.

[0016] Step 4: Cylinder loading

[0017] Fill the mixed raw materials into the ceramic jar to 70-85% capacity and seal the jar mouth with non-toxic breathable material;

[0018] Step 5: Fermentation in the cave

[0019] The sealed pottery jar is placed in a constant temperature cave for fermentation for 10-12 months, during which the temperature, humidity and sealing condition are regularly monitored.

[0020] Step 6: Finished product processing

[0021] After fermentation is completed, the bean paste is quality tested and packaged after passing the test.

[0022] Preferably, the natural cave needs to be well ventilated, odorless, pollution-free, and far away from pollution sources and animal habitats to ensure a clean fermentation environment. The natural cave needs to have a stable temperature of 12-20°C all year round, and the space height inside the cave must be no less than 2.5 meters.

[0023] Preferably, after ensuring the safety of the cave in step 2, the usable area of the cave is repaired and insect and rodent-proofed, the cave entrance is sealed with well-sealed building materials, and temperature and humidity monitoring equipment is arranged inside the cave to monitor the temperature and humidity in the cave in real time and maintain the temperature and humidity within an appropriate range.

[0024] Preferably, the ceramic jar is sealed with double-layer gauze and fixed with rubber bands to ensure aerobic respiration of microorganisms.

[0025] Preferably, the raw material ratio is: broad beans 15-25%, chili peppers 60-70%, garlic cloves 3-7%, and edible salt 8-12%.

[0026] Preferably, in step 4, the prepared broad bean paste raw materials are placed into a prepared ceramic jar, and the jar mouth is sealed with a non-toxic, breathable sealing material to ensure aerobic respiration of microorganisms during fermentation and prevent external impurities from entering.

[0027] Preferably, the temperature and humidity data are recorded daily during the fermentation period, and the humidity is adjusted by placing a water container or a desiccant. The sealed ceramic jars are moved to a constant temperature cave and arranged in a reasonable manner to ensure that there is sufficient space around each ceramic jar for air circulation and daily inspection.

[0028] Preferably, after the fermentation is completed, the sensory, physical, chemical and microbiological indexes of the broad bean paste are tested, and the qualified standards are: amino acid nitrogen content ≥ 0.7g / 100g, total colony count ≤ 10,000 CFU / g, and coliform group ≤ 30MPN / 100g.

[0029] Preferably, the sensory index detection includes: color, aroma, taste, body shape; the physical and chemical index detection includes: salt, amino acid nitrogen, total acid; the microbial detection includes: total colony count, coliform group, pathogenic bacteria

[0030] Compared with the existing technology, the technical solution of this application has the following beneficial effects:

[0031] 1. The present invention utilizes a natural constant temperature cave as a fermentation environment, eliminating the need for additional temperature control equipment, which is energy-saving and environmentally friendly. Combined with the breathable properties of the ceramic jar, it promotes natural fermentation of microorganisms to form a unique flavor. By scientifically regulating the temperature and humidity of the cave, it ensures a stable fermentation process and consistent product quality. It fully utilizes natural resources to achieve green and low-carbon production, reducing carbon dioxide emissions by 80%. The ceramic jar can be reused more than 50 times, reducing packaging waste. There is no wastewater or waste gas emissions during the production process, which is environmentally friendly.

[0032] 2. The microporous breathable properties of the ceramic jar of the present invention promote aerobic fermentation of beneficial microorganisms, and the amino acid nitrogen content is increased by 30-50%, reaching more than 0.8g / 100g. The unique cave microecological environment promotes the formation of unique flavor substances. The product has a rosy and shiny color, a uniform and delicate texture, a mellow taste and a sweet aftertaste, and the sensory score is increased by more than 20%. The use of a constant temperature cave for fermenting bean paste is simple and low-cost. The fermented bean paste has a mellow taste and unique flavor, and has broad market application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 This is a flow chart of Example 1 of a method for preparing fermented broad bean paste in a constant-temperature cave pottery jar according to the present invention;

[0034] Figure 2 The present invention is a flow chart of Example 2 of a method for preparing fermented broad bean paste in a constant-temperature cave pottery jar. DETAILED DESCRIPTION

[0035] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0036] Example 1

[0037] See also Figure 1 In this embodiment, a method for preparing fermented broad bean paste in a constant temperature cave pottery jar comprises the following steps:

[0038] Step 1: Cave selection and processing

[0039] Select a natural cave with a stable temperature of 12°C and a humidity of 70% all year round, seal it, and install temperature and humidity monitoring equipment;

[0040] Step 2: Prepare the Ceramic Jar

[0041] Choose undamaged ceramic jars, sterilize them at high temperature and dry them for later use;

[0042] Step 3: Prepare the ingredients for bean paste

[0043] Soak, peel, and steam broad beans until soft. Chop chili peppers and mix them evenly with Sichuan peppercorns, garlic cloves, and salt in appropriate proportions.

[0044] Step 4: Cylinder loading

[0045] Fill the mixed raw materials into the ceramic jar to 70% of its capacity and seal the jar mouth with non-toxic breathable material;

[0046] Step 5: Fermentation in the cave

[0047] The sealed pottery jar is placed in a constant temperature cave for fermentation for 10-12 months, during which the temperature, humidity and sealing condition are regularly monitored.

[0048] Step 6: Finished product processing

[0049] After fermentation is completed, the bean paste is quality tested and packaged after passing the test.

[0050] In this embodiment, the natural constant temperature cave in step 1 must meet the following conditions: the temperature is stable at 12°C all year round, the relative humidity is maintained at 70%, it is well ventilated and free of pollution sources, it is far away from animal habitats, the space height inside the cave is not less than 2.5 meters, and the cave entrance is sealed with bricks and sealant; a stainless steel sealed door is installed; 3-5 temperature and humidity sensors are arranged; a monitoring terminal is set up outside the cave; and insect and rodent prevention measures are taken.

[0051] In this embodiment, the ceramic jar in step 2 must meet the following requirements: a capacity of 50 liters; a wall thickness of 8 mm; a lead-free glaze treatment; sterilization at 100°C for 30 minutes before use; and natural drying to a moisture content of less than 5%.

[0052] In this embodiment, step three includes:

[0053] Raw material ratio: broad beans 15%, chili peppers 60%, garlic cloves 3%, Sichuan peppercorns 1%, edible salt 8%;

[0054] Processing of broad beans: soak for 12 hours, peel, and steam for 30 minutes;

[0055] Pepper processing: wash and chop into 3mm particles;

[0056] Mixing method: Load in layers alternately, with each layer 5cm thick.

[0057] In this embodiment, in step 4: the filling amount is 70% of the capacity of the ceramic jar; it is sealed with a double layer of food-grade gauze; it is fixed with a natural rubber ring; 5 ml of rice wine is sprayed on the surface before sealing; and a 2 cm gap is reserved at the mouth of the jar.

[0058] In this embodiment, in step 5: the fermentation temperature is controlled at 15° C.; the relative humidity is controlled at 85±5%; the fermentation period is 12 months; the distance between the ceramic jars is not less than 0.8 meters; and the sealing condition is checked once a week.

[0059] In this embodiment, step six includes: sensory index detection: color, aroma, taste, body shape; physical and chemical index detection: salt, amino acid nitrogen, total acid; microbial detection: total colony count, coliform group, pathogenic bacteria; packaging method: 250ml glass bottle vacuum packaging; storage conditions: keep away from light and keep in a cool place.

[0060] In this embodiment, the fermented broad bean paste prepared by the above technical solution has an amino acid nitrogen content of ≥0.8g / 100g; a total acid content of ≤2.0g / 100g; a salt content of 12-15%; a total colony count of ≤8000CFU / g; and has a unique cave fermentation flavor.

[0061] Specifically, the following steps are included:

[0062] 1. Cave Screening and Renovation: We conducted a cave survey and, after three months of continuous monitoring using professional temperature and humidity monitoring equipment, selected a cave that met the temperature and humidity requirements. We sealed the cave entrance with masonry and sealant, installed a stainless steel sealing door, and evenly distributed three temperature and humidity sensors within the cave, connecting them to a monitoring terminal outside the cave.

[0063] 2. Prepare and vat ingredients: Purchase 1,000 kg of high-quality chili peppers, 200 kg of broad beans, 50 kg of garlic cloves, and 150 kg of salt. Soak the broad beans for 12 hours, peel them, and steam them for 30 minutes. Wash and mince the chili peppers. Mix all ingredients in the appropriate proportions. Wash, disinfect, and air-dry the prepared ceramic vats. Fill each jar with the mixed doubanjiang ingredients until 80% full. Seal the jars with double-layered gauze and a rubber band.

[0064] 3. Cave Fermentation: After being filled into jars, the fermented bean paste is transported to the cave and neatly arranged in rows, with each row spaced 1 meter apart. During the one-year fermentation period, the cave's temperature and humidity are recorded at 9:00 AM and 3:00 PM daily. Abnormal humidity is adjusted by placing a container of water or desiccant.

[0065] 4. Finished Product Inspection and Packaging: After fermentation, 10 jars of doubanjiang are randomly sampled for sensory, physical, chemical, and microbiological testing. Sensory indicators cover color, aroma, flavor, and texture; physical and chemical indicators test for salt content, amino acid nitrogen, and microbiological indicators test for total bacterial count and coliform bacteria. Once qualified, the doubanjiang is packaged into glass bottles, labeled, and boxed for final packaging.

[0066] Example 2

[0067] See also Figure 2 In this embodiment, a method for preparing fermented broad bean paste in a constant temperature cave pottery jar comprises the following steps:

[0068] 1) Select a natural constant temperature cave that meets the requirements;

[0069] 2) Seal the cave and regulate the environment;

[0070] 3) Prepare a ceramic fermentation container;

[0071] 4) preparing broad bean paste raw materials;

[0072] 5) Install cylinder seal;

[0073] 6) Fermentation at constant temperature in the cave;

[0074] 7) Finished product testing and packaging.

[0075] In this embodiment, the natural constant temperature cave in step 1) must meet the following conditions: the temperature is stable at 20°C all year round; the relative humidity is maintained at 95%; it is well ventilated and free of pollution sources; it is far away from animal habitats; and the space height inside the cave is 3 meters.

[0076] In this embodiment, step 2) includes: sealing the hole with masonry and sealant; installing a stainless steel sealed door; arranging five temperature and humidity sensors; setting up a monitoring terminal outside the hole; and taking measures to prevent insects and rodents.

[0077] In this embodiment, the ceramic jar in step 3) must meet the following requirements: a capacity of 100 liters; a wall thickness of 8-12 mm; a lead-free glaze treatment; sterilization at 120° C. for 30 minutes before use; and natural drying to a moisture content of less than 5%.

[0078] In this embodiment, step 4) includes:

[0079] Raw material ratio: 25% broad beans, 70% chili peppers, 7% garlic cloves, 3% Sichuan peppercorns, 12% edible salt;

[0080] Processing of broad beans: soak for 24 hours, peel, and steam for 40 minutes;

[0081] Pepper processing: wash and chop into 5mm particles;

[0082] Mixing method: Load in layers alternately, with each layer 8cm thick.

[0083] In this embodiment, in step 5), the filling amount is 85% of the ceramic jar capacity; a double layer of food-grade gauze is used for sealing; a natural rubber ring is used for fixing; 10 ml of rice wine is sprayed on the surface before sealing; and a 3 cm gap is reserved at the jar mouth.

[0084] In this embodiment, in step 6), the fermentation temperature is controlled at 17° C.; the relative humidity is controlled at 87%; the fermentation period is 14 months; the distance between the ceramic jars is not less than 0.8 meters; and the sealing condition is checked once a week.

[0085] In this embodiment, step 7) includes:

[0086] Sensory index testing: color, aroma, taste, and body shape;

[0087] Physical and chemical index testing: salt, amino acid nitrogen, total acid;

[0088] Microbiological testing: total colony count, coliform bacteria, pathogenic bacteria;

[0089] Packaging: 500ml glass bottle vacuum packaging;

[0090] Storage conditions: Store in a cool, dark place.

[0091] Experimental Example 1: Comparative experiment with traditional technology

[0092] 1. Experimental Design

[0093] Experimental group: The method of the present invention (fermentation in constant temperature cave pottery jars) was adopted.

[0094] Control group 1: Traditional fermentation in the sun and dew (open-air ceramic jars).

[0095] Control group 2: modern temperature-controlled fermentation (stainless steel tanks, artificial temperature control at 20°C).

[0096] The three groups used the same raw materials and ratios, and the fermentation cycle was 12 months.

[0097] 2. Comparison of test results

[0098] Detection indicators Experimental group Control group 1 (sun exposure) Control group 2 (temperature controlled) Amino acid nitrogen (g / 100g) 0.85 0.62 0.71 Total acid (g / 100g) 1.3 2.1 1.8 Total colony count (CFU / g) 5800 15000 9500 Sensory score (100 points) 92 75 83 Energy consumption (kWh / ton) 80 50(natural conditions) 240

[0099] 3. Conclusion

[0100] The experimental group had the highest amino acid nitrogen content (for a more pronounced umami flavor), the lowest total acidity (for a milder sourness), and the lowest total bacterial count (for improved hygiene). Sensory scores were significantly superior to those of the traditional method, with a richer, more balanced flavor. Energy consumption was 66% lower than with manual temperature control, demonstrating significant energy-saving advantages.

[0101] Experimental Example 2: Effects of different fermentation cycles on quality

[0102] 1. Experimental Design

[0103] The method of the present invention was used to take samples for testing at 6, 9, 12 and 15 months respectively.

[0104] 2. Test results

[0105]

[0106]

[0107] 3. Conclusion

[0108] 12 months is the best fermentation period, at which time the umami substances (amino acid nitrogen) are fully accumulated, the sourness is moderate, and the flavor is most harmonious.

[0109] Experimental Example 3: Effects of Cave Temperature and Humidity Fluctuations on Fermentation

[0110] 1. Experimental Design

[0111] Set up three sets of cave environments:

[0112] Group A: constant temperature 15±1°C, humidity 85±3% (ideal conditions).

[0113] Group B: large fluctuations in temperature (12-20°C) and humidity (70-95%).

[0114] Group C: The temperature was too high (18-22°C) and the humidity was too low (60-75%).

[0115] 2. Test results

[0116] Group Amino acid nitrogen (g / 100g) Total acid (g / 100g) Mold contamination rate (%) Group A 0.85 1.3 0 Group B 0.71 1.9 15 Group C 0.65 2.4 30

[0117] 3. Conclusion

[0118] The constant temperature and humidity environment (Group A) has the best fermentation effect, stable product quality and no pollution risk.

[0119] Large fluctuations in temperature and humidity (Groups B and C) will lead to increased sourness, decreased umami, and a significantly increased risk of mold contamination.

[0120] Experiments have shown that the method of the present invention uses a constant temperature cave combined with ceramic jar fermentation to significantly improve the quality of bean paste, with a prominent umami taste, a soft sour taste, and a unique flavor.

[0121] Optimal process parameters: fermentation temperature 15±2℃, humidity 85±5%, fermentation cycle 12 months, ceramic jar filling volume 80%, layered loading.

[0122] Compared with traditional processes, it saves more than 60% energy, and the product qualification rate is >98%, which has the value of industrial promotion.

[0123] In summary, the present invention utilizes a natural constant-temperature cave as a fermentation environment, eliminating the need for additional temperature control equipment, which is energy-saving and environmentally friendly. Combined with the breathable properties of the ceramic jar, it promotes natural fermentation of microorganisms and forms a unique flavor. By scientifically regulating the temperature and humidity of the cave, the fermentation process is stable, product quality is consistent, and natural resources are fully utilized to achieve green and low-carbon production. Carbon dioxide emissions are reduced by 80%, and the ceramic jar can be reused more than 50 times, reducing packaging waste. The production process does not emit wastewater or waste gas, making it environmentally friendly. The microporous breathable properties of the ceramic jar promote aerobic fermentation by beneficial microorganisms, increasing the amino acid nitrogen content by 30-50% to more than 0.8g / 100g. The unique cave microecological environment promotes the formation of unique flavor substances. The product has a rosy and lustrous color, a uniform and delicate texture, a mellow and sweet taste, and a sensory score that is increased by more than 20%. Using a constant-temperature cave for fermenting bean paste is simple and inexpensive. The fermented bean paste has a mellow taste and unique flavor, and has broad market application prospects.

[0124] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply the existence of any such actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article, or device comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or elements inherent to such process, method, article, or device. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of other identical elements in the process, method, article, or device comprising the element.

[0125] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing fermented broad bean paste in a constant temperature cave pottery jar, characterized in that: The following steps are involved: Step 1: Cave selection and processing Select a natural cave with a stable temperature of 12-20°C and a humidity of 70-95% all year round, seal it, and install temperature and humidity monitoring equipment; Step 2: Prepare the Ceramic Jar Choose undamaged ceramic jars, sterilize them at high temperature and dry them for later use; Step 3: Prepare the ingredients for bean paste Soak, peel, and steam broad beans until soft. Chop chili peppers and mix them evenly with Sichuan peppercorns, garlic cloves, and salt in appropriate proportions. Step 4: Cylinder loading Fill the mixed raw materials into the ceramic jar to 70-85% capacity and seal the jar mouth with non-toxic breathable material; Step 5: Fermentation in the cave The sealed pottery jar is placed in a constant temperature cave for fermentation for 10-12 months, during which the temperature, humidity and sealing condition are regularly monitored. Step 6: Finished product processing After fermentation is completed, the bean paste is quality tested and packaged after passing the test.

2. The method for preparing fermented broad bean paste in a constant temperature cave pottery jar according to claim 1, characterized in that: The natural cave must be well ventilated, odorless, pollution-free, and far away from pollution sources and animal habitats to ensure a clean fermentation environment. The natural cave must maintain a stable temperature of 12-20°C all year round, and the space height inside the cave must be no less than 2.5 meters.

3. The method for preparing fermented broad bean paste in a constant temperature cave pottery jar according to claim 1, characterized in that: After ensuring the safety of the cave in step 2, the usable area of the cave is repaired and insect and rodent-proofed. The cave entrance is sealed with well-sealed building materials. Temperature and humidity monitoring equipment is arranged inside the cave to monitor the temperature and humidity in the cave in real time and maintain the temperature and humidity within an appropriate range.

4. The method for preparing fermented broad bean paste in a constant temperature cave pottery jar according to claim 1, characterized in that: The ceramic jar is sealed with double-layer gauze and fixed with rubber bands to ensure aerobic respiration of microorganisms.

5. The method for preparing fermented broad bean paste in a constant temperature cave pottery jar according to claim 1, characterized in that: The raw material ratio is: 15-25% of broad beans, 60-70% of peppers, 3-7% of garlic cloves, and 8-12% of edible salt.

6. The method for preparing fermented broad bean paste in a constant temperature cave pottery jar according to claim 1, characterized in that: In the fourth step, the prepared broad bean paste raw materials are put into the prepared ceramic jar, and the jar mouth is sealed with a non-toxic and breathable sealing material to ensure aerobic respiration of microorganisms during fermentation and prevent external impurities from entering.

7. The method for preparing fermented broad bean paste in a constant temperature cave pottery jar according to claim 1, characterized in that: During the fermentation period, temperature and humidity data are recorded daily, and the humidity is adjusted by placing a water container or desiccant. The sealed ceramic jars are moved to a constant temperature cave and arranged in a reasonable layout to ensure that there is sufficient space around each ceramic jar to facilitate air circulation and daily inspection.

8. The method for preparing fermented broad bean paste in a constant temperature cave pottery jar according to claim 1, characterized in that: After the fermentation is completed, the sensory, physical, chemical and microbiological indicators of the broad bean paste are tested, and the qualified standards are: amino acid nitrogen content ≥ 0.7g / 100g, total colony count ≤ 10,000 CFU / g, and coliform group ≤ 30MPN / 100g.

9. The method for preparing fermented broad bean paste in a constant temperature cave pottery jar according to claim 8, characterized in that: The sensory index detection includes: color, aroma, taste, and body shape; the physical and chemical index detection includes: salt, amino acid nitrogen, and total acid; and the microbial detection includes: total colony count, coliform group, and pathogenic bacteria.

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